AECL 2140 Food, Ethics, and Sustainability
This course will examine the movement of food from seed to table, from a local to global perspective. The student will explore the interconnectedness of food systems and our relationships to them, as well as the ethical and political implications of our current food system. The student will consider the impact our food choices have on the environment, economy, and local communities. (3 lect.)
Major Topics
- History of modern food systems
- Characteristics and components of food systems of different scales
- The movement of food from farm to plate
- Economic, social, and environmental impacts of different food systems
- How consumer choices affect food security, human health, and sustainability
- Food policy and ethics
Outcomes
In order to successfully complete this course, the student will:
1. Define a food system.
2. Identify the major components of a food system.
3. Describe how food moves from farm to plate.
4. Evaluate the sustainability of different food systems.
5. Discuss how food systems affect human health, food security, and sustainability.
6. Explain how food systems are influenced by the government, organizations, and individual consumers.